Description
A refreshing and crunchy Broccoli Cranberry Salad combining fresh broccoli florets with sweet dried cranberries, tangy apple cider vinegar dressing, and optional savory additions like sharp cheddar cheese and crispy bacon. This easy-to-make salad is perfect for potlucks, picnics, or as a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets, chopped
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds (or slivered almonds)
- 1/2 cup sharp cheddar cheese, shredded (optional)
- 1/4 cup bacon, cooked and crumbled (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar)
- Salt and pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and creamy, forming the salad dressing.
- Assemble the Salad: In a large salad bowl, combine the chopped broccoli florets, dried cranberries, finely diced red onion, sunflower seeds or slivered almonds, and shredded sharp cheddar cheese if using. Add the cooked and crumbled bacon for extra flavor if desired.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the broccoli and other ingredients are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld and the salad to refresh, making it even more delicious.
Notes
- For a vegetarian version, omit the bacon.
- Sunflower seeds can be substituted with slivered almonds or chopped walnuts.
- The salad can be prepared a few hours in advance and stored in the refrigerator.
- If preferred less sweet, reduce the honey or sugar quantity.
- Use low-fat mayonnaise for a lighter dressing option.
